CSIR–CFTRI Advances Annatto Research and Post-Harvest Technologies

The Council of Scientific and Industrial Research (CSIR) has highlighted significant progress in annatto research and technology development through its constituent laboratory, the CSIR–Central Food Technological Research Institute (CSIR–CFTRI), Mysuru. These initiatives focus on value addition, post-harvest processing, and diversified food and non-food applications of annatto, a natural colourant crop with growing industrial relevance.

Grant-in-Aid Projects and Institutional Support

CSIR–CFTRI undertook four Grant-in-Aid projects related to annatto research and development. Of these, three projects received funding from the Ministry of Food Processing Industries, while one was supported by the Department of Biotechnology. In addition, the institute is a participant in the CSIR Mission Mode project “Bioresource Conservation & Prospection (CSIR-BioCap)”, which aims to develop Vitamin-E enriched annatto oil for food, cosmetic, and allied applications.

Post-Harvest Technologies Developed by CSIR–CFTRI

The institute has developed and successfully demonstrated key post-harvest technologies for annatto. These include an annatto dye preparation process using batch-type percolation and counter-current extraction with selective solvents, followed by solvent recovery and vacuum dehydration to obtain crystal-like dye. The dye can be formulated as water-soluble, oil-soluble, or refined powder. CSIR–CFTRI has also designed a low-cost, continuous, power-operated annatto seed separator with a processing capacity of 100 kg pods per hour and seed output of about 40 kg per hour.

Food Sector Applications and Tailor-Made Formulations

Extensive studies were conducted through industry visits and expert consultations to explore annatto applications across commercial and traditional food sectors. Multiple formulations—oil-soluble, water-soluble, propylene glycol-based, sugar-based, and acid-soluble—were standardised for colour concentration and shade suitability. Water-soluble carbonate systems were found suitable for candies, vermicelli, biriyani, and fast foods, while PG-based formulations suited sweetmeats, dairy, and bakery products. Sugar-powder formulations were effective for traditional confections.

What to Note for Exams?

• CSIR–CFTRI, Mysuru, is a constituent laboratory of CSIR.
• Annatto is a natural colourant widely used in food processing.
• MoFPI and DBT funded annatto-related Grant-in-Aid projects.
• CSIR-BioCap focuses on bioresource conservation and value addition.

Crop Characteristics and Agronomic Practices

According to Tamil Nadu Agricultural University, annatto is moderately drought tolerant and requires relatively less water. Planting is typically carried out during the monsoon season from June to September. The Forest College and Research Institute, Mettupalayam, has developed precision silvicultural and canopy management practices to maximise annatto seed yield.